If it's been tried and true for you, why change it?

I'll still do a few batches of the bread and butters. I thought I'd try dills and was just curious about the difference between the fermented dills and cold packed. I planted some National Pickling cukes just for this.

Edited to add since your reply wasn't there when I was posting.

It depends on exactly what you mean by "cold packing". That term has very different meanings.

If you are trying to compare fermented pickles to what are called "quick fresh pack" then there really is no comparison. The methods and the quality and the flavor of the finished pickle are totally different. You would have to try both and see which you prefer doing and eating.

Fermented dills are often referred to as "regular" and "standard" dill pickles - the most common form of whole dill pickles. So if that is the flavor you are after then fermenting is the way to go.

Quick fresh pack is the method used most often for sliced dills. Hope this helps.

Have you checked out all the pickling information available at NCHFP?

Dave

This post was edited by digdirt on Wed, Jul 31, 13 at 12:02

I haven't tried the fermenting way, but have done several jars of dills with Mrs. Wages mixes. they turned out really well and tastes wonderful according to hubby that has eaten several jars so far.

I also tried the Southern Lime Pickles recipe that is on the back on the Pickling Lime package. Liked them too.

Do you mean fresh pack as opposed to fermented?

To compare bread-and-butter to fermented dills isn't even comparing apples and oranges - it's more like comparing apples and cadillacs.

They are so different from each other in flavor profile and uses, I'd recommend making your usual favorite bread-and-butter and trying a small batch of fermented if you'd like to give them a try.

Carol